Character dispenser. Spray pack to give new flavors to your dishes. Acidity: 8%.
Like a great aged wine! Whole autochthonous white berry vinegar. Aged in cask for over three years, complex aromatic personality. Acidity: 8%.
Refined sweet and sour icing. Creamy and very versatile. Excellent for sought-after platters, it should be tried absolutely as a dessert topping.
Balsamic Vinegar of Modena PGI perfect for salads and marinades. Acidity 6%
Fine Balsamic Vinegar of Modena PGI, for exclusive recipes. Aged in oak barrels. Acidity 6%
Balsamic Vinegar of Modena PGI versatile, full-flavored, ideal for sauces for roasts and fish dishes. Aged in oak barrels. Acidity 6%
Aged 12 years. It has a faint aroma, delicate and good acidity. Can enrich carpaccio, vegetable dips, salads; can be used to flavor when cooked shellfish, lamb chops, chicken breasts and undercooked red meat.
Aged 25 years. And 'an extraordinary and complex product, full of perfumes and scents of harmony between the bitter and the sweet, texture noble, persuasive and persistent.
Traditional Balsamic Vinegar "Joseph" is the extravecchio following the custom of aging in barrels of oak and chestnut owes its harmony with a long upper aging 25 years.
traditional balsamic vinegar of Modena, in the "Mature" version, excellent quality and certified by the consortium of protection.
Traditional Balsamic Vinegar of Modena DOP, rest in barrels of oak and chestnut according to the tradition of the Pedroni family.
Produced with moscato wine, aged in barrels of mulberry tree, ideal for fruit salads and sorbets.
Produced with Arneis wine, Piedmontese grape variety, aged in oak and cherry; ideal for carp, with fish and vegetables.
Made with Barolo wine, aged in oak barrels, ideal for cooking poultry, kidneys and onions.
Sherry's Vinegar, renowned Spanish liqueur wine. Aged one year in oak barrels according to the traditional method of Jerez, "Solera y Criaderas". From soft acetic flavor; Characteristic vinous aroma. Great for pickles that require a vinegar with real personality. Acidity: 7%.
Sherry vinegar of Palomino grapes, aged at least 3 years. Thanks to its complex acidity, it is a great alternative to Balsamic Vinegar of Modena IGP. Acidity: 8%.
Made with red wine, aged in mulberry and cherry, very attractive for salads and white meat.